Innovation
Disciplined innovation enables us to meet fast changing needs. Innovation is key to our performance in challenging, fast changing, safety-critical public sector environments. We work with our clients to assess developments in food that will impact on policy and operations and tailor solutions that create new opportunities for improved service.
We approach the design, preparation and delivery of our food as a disciplined integrated process.
We ensure consumers enjoy nutritious meals while our clients benefit from best practice in the methods and technology that enable quality food to be served efficiently within strict budgets.
The Better Hospital Food initiative is an example of a major change that affected every NHS Trust in England. We worked very closely with NHS Estates and PASA to achieve approval status on all our products.
The initiative also led to new services. For example:
Missed a Meal?
A 24 hour hot delivered meals solution based on a personalised menu that can simply be put on a patient's bedside cabinet.
Right Tool, Right Task and Slice It Right
These were developed to help customers get optimum results from our range of chilled and frozen meals taking the guesswork out of accurately portioning and presenting meals.
easy2eat
A range designed to make serving the needs and stimulating the palates of people who have swallowing difficulties a little easier.
Food Images
We have produced an interactive CD to help our customers create pictorial menus for their patient's. The current version includes over 100 of our most popular recipes and the easy to navigate menu and colourful display means that customers may add this to their intranet so patients can access the information from their bedside monitors.
Listening to our clients and truly understanding their priorities and the environment in which they operate is absolutely key to our ability to make innovation relevant to their needs.
We run an annual programme of workshops for our clients called Over To You. At these events we aim for a sharing of ideas and experience to help shape the development of recipes, the content of production cycles, service support information and materials.
